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Tomato Panzanella with Ricotta

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This quick main-course Italian bread salad makes the most of ripe summer tomatoes. Toasted cubes of stale, crusty loaf absorb the tomatoes' juices without disintegrating. If you prefer, serve the panzanella with slices of fresh mozzarella instead of ricotta.

Source: Everyday Food, July/August 2010
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83
  • MS11812900
    19 JUL, 2017
    Really good. Husband loved it. Super easy! Would make this again for a potluck or picnic.
    Reply
  • AndreaMarieDwyer
    1 JUL, 2012
    This recipe is SO good. I have made it many times since it came out, partly to use up all of the fresh basil we grow. Make it in the summer with good fresh tomatoes and fresh basil, when they are both in season. The ricotta is great, use whole milk ricotta and lots of it. The recipe amount is right on - just dollop it on top and drizzle with plenty of olive oil and salt and pepper. I mix the basil in as I serve it, so it doesn't get wilty and brown. Definitely reccomend and a do-again!
    Reply
  • chariti
    26 AUG, 2011
    I love this recipe. However, a whole container of ricotta was WAY to much. I mistakenly mixed it in. It wasn't beautiful. I think next time I'll do fresh mozz.
    Reply

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